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Zesty Chicken Enchilada Pasta Salad with colorful ingredients and spices

Zesty Chicken Enchilada Pasta Salad

A bright, tangy pasta salad using enchilada sauce as its dressing, balancing shredded chicken, sweet corn, and black beans for a filling dish that holds up well in lunchboxes and at buffets.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: Tex-Mex
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked pasta (penne or rotini) Works best for holding the sauce.
  • 1 cup cooked chicken, shredded or chopped Ensure cooked to 165°F; rotisserie or leftovers are convenient.
  • 1 cup corn, drained Canned or thawed frozen corn both work.
  • 1 cup black beans, drained and rinsed
  • 1 cup diced tomatoes Seeds left or removed depending on juiciness desired.
  • 1/2 cup red onion, diced For a sharp bite.
  • 1/4 cup cilantro, chopped
  • 1 cup enchilada sauce Use your favorite mild or spicy jarred brand.
  • 1 tablespoon lime juice, freshly squeezed For added brightness.
  • to taste salt and pepper

Method
 

Preparation
  1. Cook pasta until just tender and let it cool.
  2. Shred or chop cooked chicken that has reached a safe internal temperature of 165°F.
  3. Drain and rinse canned black beans and drain the corn.
  4. In a large bowl, combine pasta, chicken, corn, black beans, diced tomatoes, red onion, and cilantro.
  5. Add enchilada sauce and lime juice, then toss to coat.

Nutrition

Serving: 1Calories: 350kcalCarbohydrates: 45gProtein: 18gFat: 10gSaturated Fat: 2gSodium: 600mgFiber: 8gSugar: 5g

Notes

Serve chilled or at room temperature. Pair with crisp romaine leaves, sliced avocado, or tortilla chips. Store leftovers in an airtight container for 3-4 days. Freeze the chicken, beans, and pasta mixture without tomatoes or cilantro for up to 2 months; thaw overnight in the refrigerator.

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